Easy Lemon and Cashew Bliss Balls (Print version)
Bright, creamy no-bake lemon cashew bliss balls made with coconut, honey, and fresh lemon for a fridge-friendly snack.
# Ingredients:
For the bliss balls
01 -
1 cup (140 g) raw unsalted cashews
02 -
1 cup (90 g) fine desiccated coconut
03 -
2 tablespoons fresh lemon zest, from 1-2 lemons
04 -
1/2 teaspoon vanilla essence
05 -
2 tablespoons runny honey or maple syrup
06 -
3-5 tablespoons fresh lemon juice, strained
07 -
1 tablespoon poppy seeds, optional
For coating
08 -
1/4 cup (25 g) desiccated coconut, for rolling
# Instructions:
01 -
Add the cashews and 1 cup coconut to a food processor. Pulse until the mixture looks like fine, sandy crumbs with no large cashew pieces.
02 -
Add the lemon zest, vanilla, honey, 3 tablespoons lemon juice, and poppy seeds if using. Pulse until evenly mixed and starting to clump.
03 -
Squeeze a spoonful in your hand. If it does not hold together, add more lemon juice 1 teaspoon at a time and pulse briefly after each addition.
04 -
Scoop level tablespoons of mixture and roll with slightly damp hands into 16 small balls. Roll each one in the extra coconut to coat.
05 -
Place the balls on a plate or in a container and refrigerate for at least 1 hour. Store airtight in the fridge for up to 1 week or freeze for up to 2 months.
# Good to know:
01 -
Use fresh lemon zest for the strongest citrus flavor.
02 -
If the mixture gets sticky, pulse in 1-2 tablespoons extra coconut.
03 -
Best served chilled.